Radishes are showing up in our CSA, adding a splash of fresh color to our very green CSA pickings this early in the season. But I'll be honest, sometimes I shy away from that intense, peppery flavor of fresh radishes and simply resort to adding thin slices into some salads.
We recently just came back from a trip to Spain including a stop in San Sebastian, home to one of the best city-beaches in Europe, mouth watering pintxos (Basque tapas), and the highest number of Michelin stars per capita...so yes, they take their food very seriously. There, they had countless little dishes that paired up very intense flavors, and rather than clashing, made for some very delicious eating. Briny salt cod or anchovies with creamy goat cheese or foie gras, sweet pickled peppers with olives and cured ham, and so on.
For this recipe, we match up with the peppery quality of the radishes, with some some briny and citrusy flavors from anchovies and lemon juice, along with some softer garlicy notes from our garlic scapes.
Radishes and Lemon-Anchovy Vinagrette
3 packed anchovies (salt-packed or in olive oil or herbs) rinse, remove bones and chop
one garlic scape, minced
1 tsp Dijon mustard
pinch of red pepper flakes
lemon zest and lemon juice (1/2 to 1 lemon to taste)
optional (dash of red wine vinegar)
salt and pepper to taste
1-2 bunches of radishes, washed with tops attached, and split into halves or quarters
Mix everything together and whisk in the olive oil and seasonings and spoon over the halved radishes w/ the tops attached. Enjoy!
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